It tastes similar to hash browns.
This dish is usually made in a square baking dish, but I have been loving individually portioned things these days (like these Skinny Strawberry Muffins that I still can’t get enough of!).
They are kind of cute, don’t you think?!
Anyway, Passover is right around the corner, so I decided to tap into my roots and make this yummy Jewish dish.
I put my own healthier spin on it by omitting the oil and reducing the fat/calorie content.
This recipe is a perfect side dish for breakfast or dinner.
I also like to snack on them! They are easy to whip up, and so savory and satisfying. Enjoy!
Cost per serving: $0.08
Calories per serving: 37
Equipment you’ll need: grater or spiralizer, large mixing bowl, skillet, muffin tin
600g potato (I used 2 large russet potatoes), grated or spiralized
1 medium onion, sliced thinly
2 cloves garlic, minced
1 tsp paprika
1 Tbsp cornstarch or potato starch
salt, to taste
1. Preheat oven to 400F and spray a muffin tin with non-stick spray.
2. In the meantime, sauté your onion and garlic over medium-high heat until they appear soft and translucent.
3. Add sautéed onions/garlic and potato to large mixing bowl, and stir to combine.
4. Add in salt, paprika, and cornstarch to mixing bowl, and stir until veggies are evenly coated.
5. Push mixture into muffin tin (fill each space to the top), and bake for 40 minutes.